I can confidently say that ribs are one of my favorite things to eat, and they have been since I was a very young child. When I was a kid, I couldn't say my rs properly, and my parents still tease me about my reply each year to what I wanted for my birthday meal: WIBS!
I had a couple packages of baby back ribs from the pork I bought last winter that I intended to grill over the summer. I did not grill them, so I needed to find a good baked rib recipe.
I was talking with a friend last week, and he told me he was going to make ribs for a Sunday football watching party. Since he was making oven-baked ribs that he claims are the best, I requested he send me the recipe. The following are the directions I received, straight from his email.
"So the recipe is super easy...
Take a rack of baby back ribs, thawed, and apply fed pepper flake, onion powder, and a little garlic salt. Cover with a thin layer of dark brown sugar and press it into the ribs.
Let sit for an hour.
Heat oven to 300 degrees.
Put into a baking pan that is deep enough so when you cover the pan with foil, it doesn't touch the ribs (not a necessity to not touch them).
Brush liberally with Sweet Baby Rays BBQ sauce. Cover pan with foil and place in the oven.
At hour one remove and baste liberally again with sauce. Back in oven covered with foil.
Do the same at hour two.
At hour three, remove from oven and baste liberally. Kick temp up to 400 and put back on oven uncovered for 15 min or so to just dry the sauce on the ribs a little bit.
Remove and pull the ribs out. Let sit for 15 minutes. Split into chunks of 3 ribs.
You can use the drippings as a sauce if you skim a bit of the fat off. Serve with Bush's honey baked beans.
As a leftover idea, hand pull the leftover rib meat and mix with a little of the leftover beans. Toast two slices of white bread and put a slice of Swiss on it, some jalapeño slices, and the pork/bean mixture. Eat as a sandwich.
YUM!!!"
Yum is right. I followed the directions exactly, but instead of serving with Bush's beans, I made my own baked beans. Here's the recipe.
8 cups cold water
2 3/4 cups (1 pound) dried Great Northern beans
4 strips bacon
1/2 yellow onion, diced
1 cup beer, preferably pale ale
2 cups water
1/2 cup molasses
1/4 cup maple syrup
1 Tbsp Worcestershire sauce
2 Tbsp light brown sugar
2 tsp dry mustard
1 tsp paprika
2 tsp salt
1. In a large stockpot, bring the cold water to a boil over high heat. Add the beans to the boiling water and cook for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain in a colander and rinse the beans.
2. Heat a 10- or 12-inch cast iron skillet over medium heat. Add the bacon and cook until golden, turning once. Transfer the bacon to a paper towel. Pour off all but 3 tablespoons of the bacon fat.
3. Return the skillet to medium heat. Add the onion and cook, stirring occasionally and scraping up the browned bits from the bacon, until golden brown. Add the beans, beer, water, molasses, maple syrup, Worcestershire sauce, brown sugar, dry mustard, and paprika. Coarsely chop the bacon and add it to the skillet. Reduce the heat to medium-low and cook, covered, for 3 hours. Add water as needed to keep the beans covered. During the last half hour of cooking, remove the lid and don't add any additional water to the beans. When the beans are done, stir in the salt just before serving.
I even used the leftovers to make a sandwich, as instructed. I did deviate from the recipe a bit by using a baguette instead of white bread. Mmm.
Two delicious meals.
Bon appetit.
Take a rack of baby back ribs, thawed, and apply fed pepper flake, onion powder, and a little garlic salt. Cover with a thin layer of dark brown sugar and press it into the ribs.
Let sit for an hour.
Heat oven to 300 degrees.
Put into a baking pan that is deep enough so when you cover the pan with foil, it doesn't touch the ribs (not a necessity to not touch them).
Brush liberally with Sweet Baby Rays BBQ sauce. Cover pan with foil and place in the oven.
At hour one remove and baste liberally again with sauce. Back in oven covered with foil.
Do the same at hour two.
At hour three, remove from oven and baste liberally. Kick temp up to 400 and put back on oven uncovered for 15 min or so to just dry the sauce on the ribs a little bit.
Remove and pull the ribs out. Let sit for 15 minutes. Split into chunks of 3 ribs.
You can use the drippings as a sauce if you skim a bit of the fat off. Serve with Bush's honey baked beans.
As a leftover idea, hand pull the leftover rib meat and mix with a little of the leftover beans. Toast two slices of white bread and put a slice of Swiss on it, some jalapeño slices, and the pork/bean mixture. Eat as a sandwich.
YUM!!!"
Yum is right. I followed the directions exactly, but instead of serving with Bush's beans, I made my own baked beans. Here's the recipe.
8 cups cold water
2 3/4 cups (1 pound) dried Great Northern beans
4 strips bacon
1/2 yellow onion, diced
1 cup beer, preferably pale ale
2 cups water
1/2 cup molasses
1/4 cup maple syrup
1 Tbsp Worcestershire sauce
2 Tbsp light brown sugar
2 tsp dry mustard
1 tsp paprika
2 tsp salt
1. In a large stockpot, bring the cold water to a boil over high heat. Add the beans to the boiling water and cook for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain in a colander and rinse the beans.
2. Heat a 10- or 12-inch cast iron skillet over medium heat. Add the bacon and cook until golden, turning once. Transfer the bacon to a paper towel. Pour off all but 3 tablespoons of the bacon fat.
3. Return the skillet to medium heat. Add the onion and cook, stirring occasionally and scraping up the browned bits from the bacon, until golden brown. Add the beans, beer, water, molasses, maple syrup, Worcestershire sauce, brown sugar, dry mustard, and paprika. Coarsely chop the bacon and add it to the skillet. Reduce the heat to medium-low and cook, covered, for 3 hours. Add water as needed to keep the beans covered. During the last half hour of cooking, remove the lid and don't add any additional water to the beans. When the beans are done, stir in the salt just before serving.
I even used the leftovers to make a sandwich, as instructed. I did deviate from the recipe a bit by using a baguette instead of white bread. Mmm.
Two delicious meals.
Bon appetit.
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